1.Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8-inch x 12-inch) lamington pan; line with baking paper, extending paper 5cm (2 inches) over long sides.
2.Beat butter, sugar and egg yolks in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa and milk, in two batches.
3.Beat egg whites in small bowl with electric mixer until soft peaks form. Fold egg whites into cake mixture, in two batches. Spread mixture into pan.
4.Bake cake about 35 minutes. Stand cake 5 minutes before turning, top-side up, onto wire rack to cool.
5.Meanwhile, to make chocolate ganache, bring cream to the boil in small saucepan. Remove from heat; pour over chocolate in small bowl, stir until smooth. Stand at room temperature until thickened slightly.
6.Trim edges from all sides of cake; cut cake into 40 squares. Split each square in half; brush each half with liqueur. Sandwich cakes with jam and cream; top with chocolate ganache and cherries.
It is fine to use just one 300ml carton of cream for this recipe.Note